In an effort to remove allergens from my diet and enjoy the good things, I altered a recipe for oatmeal, chocolate chip cookies into a gluten-free version. This version uses gluten-free baking flour to substitute for wheat flour; Vermont maple sugar instead of brown sugar; sea salt, not table salt; healthy 72% Cacao chips as a substitute for chocolate chips. The result was a yummy soft sweet cookie that is a satisfying treat.
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Soft medium sized gluten-free oatmeal and cacao cookies. Easy to make and healthy to eat.
Serving Size 1 cookies
Servings 25
- Amount Per Serving
- Calories 227
- % Daily Value *
- Total Fat .2g1%
- Saturated Fat 6g30%
- Trans Fat 0g
- Cholesterol 14mg5%
- Sodium 79mg4%
- Total Carbohydrate 18g6%
- Dietary Fiber 59g236%
- Sugars 10g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Barred Woods Maple Sugar | 2 TBS Scoop | Red Mill 1 to 1 Gluten-free flour | Ground Ceylon Cinnamon
Whisk the gluten-free flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, mix the melted butter and Barred Woods maple sugar. Takes about 2-3 minutes to get to a smooth texture.
Add the eggs and vanilla to the butter and sugar mixture.
Use a spatula and mix in the flour-salt-soda-cinnamon mixture and the oatmeal.
Mix this well until all the flour is wet.
Fold in the chocolate chips.
With a large 2 Tbs scoop often used for coffee place dough balls onto the baking pan.
Preheat the oven to 375F and line the large baking sheets with parchment paper.
Space the cookies about 2 inches apart on the baking sheet.
Bake for 12 minutes or until the edges are just brown and the center is light-colored.
Let the cookies sit on the baking sheet for about a minute before putting them on a cooling rack or plate. Cookies will be soft, so use a thin spatula to quickly scoop them off the baking sheet.
Ingredients
Directions
Whisk the gluten-free flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, mix the melted butter and Barred Woods maple sugar. Takes about 2-3 minutes to get to a smooth texture.
Add the eggs and vanilla to the butter and sugar mixture.
Use a spatula and mix in the flour-salt-soda-cinnamon mixture and the oatmeal.
Mix this well until all the flour is wet.
Fold in the chocolate chips.
With a large 2 Tbs scoop often used for coffee place dough balls onto the baking pan.
Preheat the oven to 375F and line the large baking sheets with parchment paper.
Space the cookies about 2 inches apart on the baking sheet.
Bake for 12 minutes or until the edges are just brown and the center is light-colored.
Let the cookies sit on the baking sheet for about a minute before putting them on a cooling rack or plate. Cookies will be soft, so use a thin spatula to quickly scoop them off the baking sheet.